Chicken Avgolemono Orzo Bake with Spinach
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Ingredients
- 600 g skinless chicken thigh fillets
- 150 g spinach
- 1 onion
- 2 garlic cloves
- 250 g orzo
- 700 ml chicken stock
- 2 eggs
- 2 lemon
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 618 kcal
- Protein
- 43.3 g
- Carbohydrate
- 51 g
- of which sugars
- 6 g
- Fat
- 25.6 g
- of which saturates
- 5.5 g
- Fibre
- 5.7 g
- Salt
- 1.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Cut the chicken into bite-sized pieces. Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and brown the chicken for 5 minutes, then add the onion and garlic and cook for 5 minutes.
- 3
Stir in the orzo and chicken stock. Season well, cover and bake for 20 minutes until the orzo is almost tender.
- 4
Stir in the spinach until just wilted.
- 5
Whisk the eggs with the juice of the lemons in a jug, then stir a few spoonfuls of the hot liquid from the dish into the eggs. Pour the mixture back into the dish, stirring gently.
- 6
Return to the oven, uncovered, for 5 minutes to set lightly, then serve at once.
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